A velvety smooth, refreshing lemon cream cheese filled shortbread crust that makes a perfect summer dessert. Recipe adapted from Martha Stewart Holiday Cookies.
Ingredients
Crust:
2 cups all-purpose flour
10 Tablespoons cold unsalted butter, cut into chunks
6 Tablespoons sugar
2 large egg yolks
1 teaspoon vanilla
2 teaspoons finely grated lemon zest
¼ teaspoon salt
Filling:
8 ounces cream cheese, room temperature
⅓ cup sugar
1 large egg
3 Tablespoons finely grated lemon zest, plus 1 Tablespoon fresh lemon juice
½ tsp. vanilla extract
Instructions
Preheat Oven to 350 degrees. Coat two 24 cup mini muffin tins with cooking spray and set aside.
Make Shortbread Crust
Process flour and butter in a food processor (or use the tongs of a fork or pastry blender) until the mixture is the consistency of fine crumbs.
Add the sugar, egg yolks, vanilla, lemon zest, and salt. Process until combined and sandy in texture. Do not overprocess.
Make the filling: Using an electric mixer with a paddle attachment, paddle the room-temperature cream cheese until smooth. Add the sugar, egg, lemon zest and lemon juice, and vanilla and continue to mix on low to medium speed until smooth.
Using a 1" ice cream scoop or small spoon, fill the cooled crusts with filling.
Bake the filled cookie cups, rotating the sheets halfway through, until filling is set and just beginning to color at the edges, 10 to 12 minutes.
Let cool completely on wire racks before serving.
Tassies can be refrigerated in single layers in an airtight container for up to 3 days. If desired, when serving, top each with a tiny dollop of whipped cream and lemon rind or zest garnish.
Recipe by Baking and Eggs at https://bakingandeggs.com/2018/07/07/lemon-cream-cheese-tassies/